Yes this is my thought as well, in a video by Matt Perger/Barista Hustle he said that a good roast is good on any device (paraphrasing). And I assume and have seen, though admittedly with only a small amount of data, that espresso just needs more time to rest before being used. And that is also the general consensus of roasters, I am just testing to confirm the consensus.
I have seen this profile have no problem getting into 2nd crack and I like how there is a slight gap between 1C and 2nd. I am dropping literally right as I hear 2nd and don’t get oily beans. Maybe with the rest of my greens I’ll try to get really dark, but I don’t want to burn the beans and dislike the roast/char/astringent.
When I left for the coffee shop, it was very early in the morning and my friend kept me out very late the night before. I also have been very lazy lately and not doing a great job of labeling and organizing my roasts and I think I am going to re-roast the set again to see if I just picked up the wrong container before I left, I did also combine two roasts because I didn’t have enough of one. And I think now that one of the roasts was part of the Rao60.40.20/Costa Rica roasts (because I’m missing one )
@Pavel even when I’m roasting light with this profile or coast to 1C the flavors are full developed (the roasted beans smell fruited) leading me to think I just grabbed the wrong beans. I know what you mean by espresso being a magnifier and when I’ve used my really cheap espresso machine (Krups) with great roasts I’ve gotten remarkable results (not amazing but still surprising for sure) and on roasts that have flaws they become really apparent.
Luckily I have about 500g left of this Burundi so running the roast set again is no problem and also gives more confirmation and data of how well this roaster is with consistency. Which I am starting to believe is extremely consistent (not just the machine but when talking about beans, but time will tell).